Mustard Greens

Mother of the world’s favorite condiment– it’s got to be good.

Most Americans slather their sandwiches in mustard without ever pondering where the condiment comes from. The mustard plant is a member of the Brassica family. It has a long and thin stem, wide dark green, serrated leaves, and delicate yellow flowers. While the mustard plant is best known for its ground up seeds, the leaves are also edible and delicious! Fresh mustard greens enliven any salad with their sharp peppery flavor, and they add a dash of spice when sautéed in stir-fries. When steamed, these greens are believed to help lower cholesterol levels. Mustard greens are most likely harvested during the fall and spring. They are also a substantial source of protein, so be sure to add mustard greens to all of your favorite recipes!


Since mustard greens shrink when cooked, buy one bunch for every two people. Purchase mustard greens that look fresh and crisp, and avoid bunches that smell too pungently or have wilted leaves. It is normal for mustard greens to be slightly brown. Wash greens and store in a plastic bag in the refrigerator for up to five days.